Cooking of the caucasus - special ingredients 2

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Ingredients

Quantity Ingredient
Cooking From the Caucasus
by Sonia Uvezian
ISBN 0-15-622594-8

Directions

Lavashana

A paste prepared from damson, barbaris, kizil, or other fruit. The fruit is cooked, pitted, and rubbed through a sieve. It is then spread in a thin layer to dry in the sun.

Lavashana, or pasteghlavash as it is sometimes called, is used in a number of Caucasian dishes and in winter replaces fresh plums in recipes calling for the latter.

Narsharab

A tart syrup of cooked pomegranate juice. Pine Nuts The edible kernels of certain pine cones, also known as pignoli, pignolia, or pignola. They are about inch long, cream-colored, and have a slightly oily taste.

Pomegranate

This exotic fruit has a tough reddish rind and contains numerous seeds enclosed in a juicy red pulp. Pomegranates ripen in October and can be kept in a cool place for about five months. The seeds can be dried for future use. Quince A fragrant fruit with a tart, astringent taste and high pectin content. Used for marmalades, preserves, and in soups, poultry and meat dishes, compotes, desserts and confections.

Raki (Chachis Araki, Oghi)

A potent colorless spirit distilled from grapes and flavored with aniseed.

Rose Water

A fragrant liquid flavoring distilled from fresh rose petals.

Saffron

The dried stigma of the cultivated crocus, and the world's most expensive spice. Used extensively to flavor and color foods.

Sumakh (Sumac)

A shrub or small tree that grows wild in sparsely wooded areas of Trancaucasia. Its red, tart, and lentil-shaped berries grow in bundles. They are dried, powdered, and used as a seasoning or condiment for shashlik and other dishes.

Submitted By DIANE LAZARUS On 03-22-95

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